String hoppers, also known as Idiyappam, are noodle nests that are traditionally served for breakfast and dinner. String hopper presses and mats are commonly available in Sri Lanka and, increasingly, in other nations. With finger-licking sambals and curries, roasted rice flour (red or white) combined with warm water and salt makes the ultimate supper. Variations of string hopper Pilaf are also available, and you may make your white string hopper mix more colorful by adding a little food coloring. Making a string hopper is a time-consuming operation, but the wait is always worthwhile.

Ingredients

• 2 cups rice flour or finger millet flour. (Kurakkan or ragi flour)
• ½ cup warm water
• 1 teaspoon Salt

Method

• Toast the flour in a saucepan over low heat for 6 to 8 minutes, stirring frequently. (optional)
• In a mixing basin or the bowl of a stand mixer, combine the flour and salt.
• Begin slowly adding water and working into a soft dough.
• If required, modify with extra flour or water. The dough should be free of the bowl’s sides and not sticky.
• Fill a string hopper press halfway with dough.
• In a circular motion, press the dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves).
• Place the mats in a steamer over a wok or steamer with boiling water on medium heat.
• Steam until the string hoppers are tender. (Approximately 8 to 10 minutes)
• Serve hot with Coconut Milk gravy (kiri hodi), Coconut Sambal (pol sambal), or your favorite spicy chicken or fish curry.